Tag: squid

Easy Grilled Cuttlefish

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Canarian Recipes: Chocos Asado a La Plancha

Chocos, known in English as cuttlefish or squid, accompanied by a sauce, is a typical Canarian gastronomic delight, usually served with Green Mojo Sauce.

Ingredients

  • 4 cuttlefish (chocos)
  • 1 handful of coriander
  • 4 cloves of garlic
  • Olive oil
  • Salt
  • 4 medium potatoes

Method

  1. First, clean the choco thoroughly.
  2. Next, lightly grease the grill with some olive oil and place the chocos on it for about 5 minutes on each side.
  3. At the same time, prepare a mojo sauce by blending the garlic, coriander, olive oil, and salt.
  4. Use this sauce to baste the chocos occasionally as they cook, turning them to ensure they absorb all the flavours.
  5. Reserve some mojo for serving, to accompany the wrinkled potatoes.
  6. Boil the peeled potatoes in salted water for about 25 to 29 minutes until tender.
  7. Serve the chocos alongside the potatoes, mojo sauce, and a good glass of  white wine.

Canarian Tips

  • Medium to large cuttlefish are best.
  • The tentacles are often considered the best part.
  • Cleaning: Remove the inner cartilage (cuttlebone)
    Ensure the beak is removed.
  • The key to the perfect Canarian choco is ensuring it is tender, not rubbery.
    Either cook extremely fast (1–2 minutes) over high heat
    or very slow (over 30 minutes) at low heat.
  • Pair with local flavors like garlic, coriander or pimentón.

 

Squid in Sauce

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Canarian Recipes: Potas en salsa

Squid in sauce is a traditional dish from Canary Island cuisine, particularly from Tenerife. It is a simple yet flavourful stew, perfect for serving with ‘papas arrugadas’ (wrinkled potatoes).

Ingredients

  • 1 kg of cleaned squid (cut into pieces or rings)
  • 1 onion
  • 1 green pepper
  • 3 cloves of garlic
  • 1 tomato
  • 1 glass of white wine
  • Olive oil
  • Sweet paprika
  • Black pepper
  • Cumin
  • Bay leaves
  • Thyme
  • 2-3 cloves
  • A splash of vinegar
  • Salt
  • Water

Method

  1. Basic Sofrito
    Chop the onion, green pepper, tomato, and garlic. Sauté them in olive oil until they are well softened.

  2. Add Spices
    Stir in the paprika, black pepper, cumin, and cloves. Quickly mix to prevent burning.

  3. Add the Squid
    Incorporate the chopped squid and mix well with the sofrito.

  4. Liquids and Aromatics
    Pour in the white wine, a splash of vinegar, and enough water to cover. Add bay leaves and thyme.

  5. Cooking
    Cook over medium heat until the squid is tender (about 30-40 minutes). The sauce should thicken.
    Continue cooking until the squid is tender and the sauce reaches the desired consistency.

  6. How to Serve
    With papas arrugadas (the most typical in the Canary Islands)
    Or even with bread for dipping.

Canarian Tips
Cumin and cloves are key for authentic flavour.
A touch of vinegar balances the stew.
You can add potatoes directly to the stew for a more complete dish.